Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051000
Abstract: An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with… read more here.
Keywords: antioxidant crude; simulated food; food processes; release ... See more keywords